Do you remember that feeling of being 18 going off to college? Moving into your first apartment? Who was your first roommate? Did you have a part time job while going to school or did you live off of scholarships and student loans?

I remember my first apartment, my first roommate, and yes I worked part time to supplement the student loans and scholarships.

In other words I was like every other college kid I knew, broke and over exhausted! Due to a poor college kid’s budget my meals consisted of three main foods: Ramen Noodles (at the end of the pay period or semester when my bank account was really low); mac and cheese (in the middle of the pay period when I had some cash but needed to make sure I had enough till pay day); and Hamburger Helper (when, well, the day after pay day because we all know pay day meant a real meal at a real restaurant)!

Hamburger Helper was also the go to meal for friends (and dates) to make as a special meal! Haha! Did they get an “A” for effort??? Well I guess back then they did! LOL!

Even though these ‘comfort foods’ (if you want to call them that!!) bring back memories, I also crave them every now and then (honestly who doesn’t)! So I was so happy when I saw this kicked-up. healthier, just as easy and cheap, version of ramen noodles. Totally full of flavor and not loaded down with all that extra sodium (yay)! All I can say is where was this recipe way back when I was back at college!

Continue to Content

Kung Pao Style Ramen Noodles

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This Kung Pao Style Ramen Noodles is a quick 30 minute meal that is super flavorful and pack with protein.

No Ratings

Print

Ingredients

• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1-2 teaspoons hot chili sauce, like sriracha (add more if you want more heat)
• 3 tablespoons avocado oil
• 1 pound boneless, skinless chicken breasts (about 2-3), diced
• 1/2-1 teaspoon each Kosher salt and black pepper, divided
• 1 red bell pepper, cored and sliced thin
• 1 green bell pepper, cored and sliced thin
• 1/2 cup roasted unsalted peanuts
• 4-5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (32-ounce) box low-sodium chicken broth
• 4-5 (3-ounce) packages ramen noodles, discard seasoning packets*
• 4 scallions (green onions), sliced thin
• 1 tablespoon sesame seeds, optional

Instructions

1. In a small bowl stir together the hoisin sauce, rice vinegar, soy sauce and hot chili sauce. Set aside.
2. In a 12-inch skillet, heat 2 tablespoons of the avocado oil over medium-high heat until it is hot. Season the chicken with 1/2 teaspoon each Kosher salt and black pepper.
3. Working in batches, add the seasoned chicken to the skillet in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken to a paper towel lined plate and set aside. Repeat with remaining chicken.
4. Add the last tablespoon of oil to the skillet and heat until hot. Add the bell peppers and cook until softened, about 2-3 minutes. 
5. Add the peanuts, garlic and ginger to the remaining oil in the skillet and cook over medium heat, stirring constantly, for 30-60 seconds.
6. Stir in the chicken broth and hoisin sauce mixture. Break the bricks of ramen in half and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen with tongs to separate, just until ramen is tender but there is still a bit of liquid in the pan, about 2-4 minutes.
7. Remove from heat and season with remaining salt and black pepper, as needed.
8. Toss in the chicken and top with green onions and sesame seeds, if desired. Serve immediately. Leftovers reheat well.

Notes

*Note: For a more saucy dish use only 4 packets of ramen noodles. To feed a larger family, or for a less saucy dish use 5 packets of ramen noodles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Food Tongs
• 
  Stainless Steel 12-Inch Large Frying Pan
• 
  Liquid Measuring Cup Set
• 
  Classic 8 Inch Chef’s Knife
• 
  Cutting Board

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

recipe adapted from Mel’s Kitchen Cafe